BRIEF LESSON PLAN

 DATE: august 13, 2013

TIME: 7:30-8:30/8:30-9:30/10:00-11:00/11:00-12:00

SECTION: III- ANTHORUIM/ III- GUMAMELA/ III-JASMINE/ III- CARNATION

LESSON PLAN IN T.L.E

(brief lesson plan)

CULINARY ARTS

I-OBJECTIVE:

         At the end of the lesson, the students are expected to:

1.       Define what is flour?

2.       Classify the different kinds of flour.

3.       Explain what the difference between the flour and baking soda is.

II- SUBJECT MATTER:

        TOPIC: DEFINITION AND CLASSIFICATION OF FLOUR

        REFERENCE: THE III pp. 91-93

        MATERIALS: Visual aids and Flour

III. PROCEDURES:

A.      INITIATOR PHASE

B.      PRAYER

C.      GREETINGS

D.      CHECKING OF ATTENDANCE

E.       REVIEW:

1.       What are the different granulated sugars?

F.       MOTIVATION:

1.       I have here a white powder. I want you to hold and observe what that white powder is.

G.     PRESENTATION:

1.       What is flour?

2.       What are the different classifications of flour?

3.       What is the difference of flour and baking soda?

   IV. EVALUATION:

                Students’ responses

 V. ASSIGNMENT:

          IN ½ lengthwise write down at least 3 uses of flour. 

SEMI-DETAILED LESSON PLAN

DATE: SEPTEMBER 6, 2013

TIME: 7:30-8:30/8:30-9:30/10:00-11:00/11:00-12:00

SECTION: III- ANTHORUIM/ III- GUMAMELA/ III-JASMINE/ III- CARNATION

LESSON PLAN IN T.L.E

 (semi-detailed lesson plan)

CULINARY ARTS

I-OBJECTIVE:

         At the end of the lesson, the students are expected to:

1.       Define what cookies are.

2.       Enumerate the different types of cookies.

3.       State the different characteristics of cookies.

II- SUBJECT MATTER:

  TOPIC: KNOWLEDGE AND SKILLS IN BAKING COOKIES

     REFERENCE: THE III PP.107-109

     MATERIALS: PICTURES, VISUAL AIDS PRESENTATION

     VALUES: COOPERATION

III-PROCEDURE:

A.             INITIATOR PHASE

1.       PRAYER

2.       GREETINGS

3.       CHECKING OF ATTENDANCE

B.      Review

1.       What are the different baking tools and equipments?

C.      Presentation:

1.       What is a cookie?

2.       What are the different types of cookies?

a.       Drop cookies

b.      Rolled cookies

c.       Molded cookies

d.      Cookie bar

e.      Refrigerator cookies

3.       Discuss possible colors, shapes, sizes and decorated cookies.

4.       Cite an occasion when to serve cookies.

D.      Suggested Activity

Visit a local bakery and find out what cookies are displayed in their counters.

E.       Generalization:

1.       An irregular and un even shaped cookie is made by simply dropping the dough with a teaspoon to a baking sheet.

2.       The main ingredients  for baking cookies is flour.

3.       Frozen cookies can be stored for a longer period or for a number of months.

IV. EVALUATION:

1.       What do you call cookies that are really ‘little cakes’ sweet and small?

2.       Name the basic ingredients in baking cookies.

3.       What is the common process in baking cookies?

4.       What garnish can you add to a cookie?

5.       When can you say that you have made a good cookie?

V. ASSIGNMENT:

              1. Prepare a recipe for cookie making. (the III pp. 110-120)

example of lesson plan

DETAILED LESSON PLAN

DATE: AUGUST 13, 2013

TIME: 7:30-8:30/8:30-9:30/10:00-11:00/11:00-12:00

SECTION: III- ANTHORUIM/ III- GUMAMELA/ III-JASMINE/ III- CARNATION

LESSON PLAN IN T.L.E

(DETAILED LESSON PLAN)

CULINARY ARTS

. OBJECTIVES

 A. List down the different liquid ingredients.

 B. Describe the different forms of milk.

 C. Explain the uses of milk in the baked products.

II. Subject Matter

 LIQUID INGREDIENTS

 A. References: THE III p.p 99-100

 B. Materials: Visual Aid,lavaliere microphone

III. PROCEDURE

 A. Initiator Phase

  1. Prayer

  2. Greetings.

  3. Checking of Attendance

 B. Review

Teacher's Activity	Student's Activity
- Who can recall our last topic? -What is Leavening agent? -Very Good! -What are the different kinds of leavening agents? - Correct! any Question?	- Ma'am last meeting we discuss about the leavening agents. - It is a gas produced during the mixing and heating of batter or dough to make the mixture rise , increase the volume and give shape and texture to baked products. _ Ma'am under the biological agent is Yeast and under the Chemical agents are Baking soda, Baking powder, Baking creams, Baking ammonia , Air and Steam. - No ma'am.

 C. Motivation

Teacher's Activity	Student's Activity
- Who can give me example of liquid? - Good. why do you think we need to use the liquid ingredients especially in baking? -Correct. Any Question?	-Milk -Water -Soft drinks -Ma'am because it helps the other solid ingredients to dissolves faster. -No ma'am.

 D. Discussion

Teacher's Activity

Student's Activity

- Our lesson for today is about the Liquid ingredients used in baking. -WATER- is the cheapest ingredients used in baking. it is used to develop gluten. It serves as dissolving agent and distributes other ingredients evenly. -Why do you think that the water is the cheapest ingredients in baking? -Good. - MILK- supplies liquid to the dough or batter mixture. -Who can give me example of forms of whole Milk? -You got the idea, but all of what have you mentioned earlier are the brands of Milk. - Anyone from the class? - Very Good!! Evaporated milk is an example of forms of whole milk. -PASTEURIZED MILK- is heated to 140 degree fah. before it is cooled, to kill the desease causing bacteria. -RAW MILK         - is unpasteurized milk. -WHEY MILK- which remains after removing the protein butterfat in it during the process of cheese making. -SKIM or NON-FAT MILK- from which fat has been removed leaving only a fat content 5% or less. -EVAPORATED MILK- from which about 60% of water is removed. It is sterilized and canned. About 24% to 28% of the moisture and the concentrated portion homogenized. - Who can give me example of Evaporated milk? -Good. -CONDENSED MILK- is a whole milk that is heavily sweetened with sugar that acts as preservative. About 60% of water content has been removed. -Who can give me example of condensed milk? -Good. - I will Give you the 4 uses of milk products and i want you to explain it. -1. Milk increases the volume of bread. -How? -good. -2. In what way it contributes the texture and flavor of the baked products? -your right -3. It gives Color to the Crust. Explain. -Correct. -4. It provides Nutrients in the Baked products. -Very Good! any question?

- Ma'am because water is everywhere. we can easily look for it. - Bear brand -Alaska -Nido - Ma'am Evaporated Milk - Alaska Evap - Angel Evap - Liberty Condense -Daisy Condense -Ma'am Milk is also an ingredient and when you add it to the other ingredients it will add the volume of the baked products. -Ma'am example in cakes, when we add milk it becomes soft in texture and it become more delicious. -When we cook or bake the crust color becomes golden brown. -Ma'am it adds the Nutritive value of the baked products because like milk this ingredient has protein, lactose, vitamins and minerals. -No ma'am.

 IV. ASSESSMENT

 (Students Responses)

V.ASSIGNMENT

- in T.H.E III book p.p 101-102 in 1/4 sheet of paper list down 3 kinds of shortening.

“YOU MA’AM”

                            BY: MR.C

Ma’am you’re like a vase,

That attracts every guest,

I thought you were like the rest,

But for us you’re the Best!!!

You were so eloquent,

Ma’am you’re full of talents,

Everyone giving you good comments,

And I’m proud being one of your students!!

You’re caring, kind and gorgeous,

Positive, confident, yet unpretentious,

Ma’am you are so courageous,

The Way you teach is marvelous!!!

My life would be so miserable,

Without knowledge, it is so unacceptable,

Your lesson is so understandable,

You are a teacher so responsible!!

Once, you were a stranger,

But suddenly you become our teacher,

You filled the room with knowledge and laughter,

Thanks for being our substitute mother!!!

Our future depends on you,

Thanks God for giving me to you,

For all of these, I love you,

And when I grow up, I want to be like YOU!!